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Author Topic: Various kosher recipes for breads and other foods  (Read 4276 times)


  • Guest
Various kosher recipes for breads and other foods
« on: January 22, 2013, 08:41:31 AM »
These kosher recipes are found on the PUAH site. [  ]
The organization helps families in many ways, families who are struggling with problems of infertility.
The recipes are interesting, many of which are adapted by using spelt, etc. One cooks's words and photo is below.
- Yowbarb


"Since I use spelt flour for all my baked goods (except the gluten-free ones), both sweet and savory, let me start with a word about spelt: While I see no reason to put the whole nation on a gluten-free diet (you will see throughout my latest cookbook that I make ample prevision for our gluten-free friends and offer gluten-free adaptations of countless dishes), I find that the idea of lowering gluten in our diet makes us not only explore the whole gamut of good grains but optimizes our nutrition: My tagline is “Enjoy spelt —less gluten, more protein, more fiber, delicious flavor.” I use 100% whole grain spelt, and get fabulous results for breads, cookies, cakes, pies, everything!"
Her cookbook:


PUAH main page:



  • Guest
Re: Various kosher recipes for breads and other foods
« Reply #1 on: January 22, 2013, 08:49:29 AM »

Moroccan Lentils and Rice with Spiced Yogurt Sauce
Moroccan Lentils and Rice

¾ cup dried lentils
 2 cloves crushed garlic
 1 cup brown rice
 2 onions, halved and sliced
 5 tablespoons olive oil, divided
 Salt and pepper

Bring 3 cups water to boil in a small saucepan.  Add the lentils and simmer uncovered for about 25 minutes, or until the lentils are cooked but still hold their shape and are not too soft.  Drain and set aside.
While the lentils are cooking, place 1 tablespoon of the olive oil into a medium saucepan and heat over medium heat.  Add the garlic and cook one minute.  Add the rice and stir for 2 minutes.  Add 2 ½ cups water and bring to boil.  Boil for 15 minutes and turn heat down to low and simmer, covered another 15 minutes.  Turn off the heat and let sit for a minimum of 5 minutes.
Take a large frying pan and heat 2 tablespoons oil over medium-high heat.  Saute the onions until they are very browned, not burned, about 20 minutes.  When the rice and lentils are ready, add the remaining 2 tablespoons oil to the onions and heat over medium high heat.  Add the rice and stir fry for one minute.  Add the lentils and cook, stirring often, for 3 -5 minutes to mix everything together and heat through.  Add salt and pepper to taste and serve alongside the Spiced Yogurt Sauce.
Spiced Yogurt Sauce
½ teaspoon ground cumin
 ½ teaspoon turmeric
 2 tablespoons boiling water
 1 large clove garlic, crushed
 1 tablespoon fresh lemon juice
 1 tablespoon honey
 1 6-ounce container Chobani 2 % yogurt
 Salt and pepper
 1 green onion, thinly sliced
Place the cumin and turmeric in a small bowl.  Add the hot water, stir and let sit for three minutes.  Add the garlic, lemon juice, honey, yogurt and salt and a generous amount of freshly ground black pepper and whisk well. Cover and let sit in fridge 2 hours for the flavors to come together. Store up to 4 days in the fridge.
Paula Shoyer, pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland and Author of “The Kosher Baker: 160 Dairy-free Deserts” shares her favorite recipes with Puah Institute visitors. Check out more of Paula's Recipes at her site In Paula's Kitchen:



  • Guest
Re: Various kosher recipes for breads and other foods
« Reply #2 on: July 31, 2013, 06:43:08 PM »
This was posted on Facebook by Etay Nir. Thanks,


  • Guest
Re: Various kosher recipes for breads and other foods
« Reply #4 on: February 26, 2014, 09:01:26 AM »
Yowbarb Note -
Again, thanks for Member Etay Nir for posting about Recipes by Rachel.
I hadn't yet posted the actual recipes from Rachel's Recipes (Jewish Iraqi food) so here is one:

42.  Curry (From India, but an Iraqi variant)

43.Biriani (From India)
3 cups white, long grain basmati rice, washed and soaked for 1 hour
1 whole chicken, skinned and sectioned into 4 sections
10 whole cloves
12 whole cardamom pods (green cardamom is better than white)
3 sticks of cinnamon, broken into large pieces
¼ teaspoon ground allspice
1/3 teaspoon whole saffron, soaked for 2 hours in 1 cup water
1 heaping tablespoon tomato paste
¼ cup oil
1 teaspoon salt
Put oil in a thick walled pot, preferably non-stick. Sprinkle allspice over the oil, and then
scatter the cloves and cinnamon over the oil. Break open cardamom pods with the fingernails
or crush the pods slightly and scatter over the oil. Wash the chicken quarters
and lay the pieces, meat side down, on the bottom of the pot. Add ½ cup of water, set
on medium flame, and cover. When water evaporates, check to see if chicken is
cooked; if not, add a bit more water. When the chicken is well cooked, shut off flame
and let cool. Remove chicken from pot, taking care to scrape off into pot any spices
that have adhered to the chicken – all spices should remain in the pot. Add to the pot
the 1 cup of water in which the saffron has been soaking, together with the saffron. Refill
the same cup with water and add. Refill again and add, to make a total of three cups
water. (It is advisable to use the same cup as the saffron water to ensure that all the
saffron ends up in the pot.) Add the tomato paste and salt to the liquid in the pot, set on
medium flame, and cover. When liquid boils, drain rice well, so that no water remains in
the rice, and add rice to pot. Stir and cover. While rice is cooking, remove the chicken
meat from the bones and shred the chicken meat (not finely). When the liquid in the pot
evaporates, stir rice, lower flame to low, add shredded chicken to the pot, stir rice again
so that chicken is evenly distributed, and cover. Allow to cook for 30 minutes. Remove
to serving dish and serve.


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